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Ingredients Jump to Instructions ↓

  1. 1 pound fresh Asian-style wheat noodles

  2. 1 1/2 tablespoons Shaoxing (Chinese rice wine) or dry sherry

  3. 1 1/2 teaspoons hoisin sauce

  4. 1/2 teaspoon cornstarch

  5. 6 ounces boneless pork tenderloin cut into 2 x 1/4âinch julienne strips

  6. 3 tablespoons dark soy sauce

  7. 2 tablespoons oyster sauce

  8. 1 tablespoon low-sodium soy sauce

  9. 1/2 teaspoon sugar

  10. 2 tablespoons canola oil, divided

  11. 3 cups chopped napa (Chinese) cabbage

  12. 1/2 teaspoon minced garlic

  13. 1 1/4 cups (1-inch) slices green onions

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

  2. Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

  3. Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

  4. Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

  5. Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

  6. Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

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